首页|Influence of bread shape on the sensory characteristics of Galician breads: Development of lexicon, efficacy control of the trained panel and establishment of a sensory profile

Influence of bread shape on the sensory characteristics of Galician breads: Development of lexicon, efficacy control of the trained panel and establishment of a sensory profile

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  • NSTL
  • Elsevier
Bread has been associated with different cultures and civilizations since ancient times, being a product widely consumed and appreciated for both its sensory and nutritional characteristics.

Sensory characterizationPanel performanceTrained tastersProtected geographical Indication

Daniel Estevez-Lopez, Ricardo、Garcia-Gomez, Belen、Lourdes Vazquez-Oderiz, M.、Munoz Ferreiro, Nieves、Angeles Romero-Rodriguez, M.

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Univ Santiago de Compostela, Fac Sci, Dept Analyt Chem & Food Sci, Area Nutr & Food Sci, Lugo 27002, Spain

Univ Santiago de Compostela, Dept Stat Math Anal & Optimizat, Modestya Res Grp, Lugo 27002, Spain

2021

10.1016/j.lwt.2020.110024

LWT-Food Science & Technology

LWT-Food Science & Technology

ISSN：0023-6438
年,卷(期)：2021.135
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